A homestyle Chinese food guide, The Joy of Chinese Cooking from the 1950s includes recipes for fried rice, curried chicken, sweet and sour spare ribs, and char siu


The Joy of Chinese Cooking means a lot to me, because my mother taught herself to cook Chinese food by using it as a guide when she first got married; as the youngest of six children, she didn’t learn much from her own mother, who was, by all accounts, an excellent cook.When I moved away from home, my mother gave me her copy of the book, which had her scribbled notes detailing dishes she had tried to make, and the changes she’d made to some recipes.I am not absolutely certain when The Joy of…

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